Tart Fish Solyanka

Tart Fish Solyanka - Russian Soup Recipe

How to Cook & Prepare Tart Fish Solyanka:

500 g fish 1 tblsp capers
4 or 5 pickled Olives
cucumbers 2 tblsps butter
1 or 2 onions Bay leaf, salt, pepper
2 or 3 tomatoes or ¼ lemon
2 tblsps tomato puree Minced parsley or dill

Sturgeon, sevruga, beluga or sterlet are best for this soup but any fish that is not small and bony can be used. Cut the fillet to have 2 or 3 pieces per plate. Make a fish cstock with the bones and head. Clean, slice and slightly brown the onion in butter in the soup kettle. Add the tomato puree and simmer for 5 or 6 minutes, then add the pieces of fish, sliced cooked pickles, capers, a bay leaf, dash of pepper. Stir in hot fish stock, add salt to taste, and simmer for 10 to 15 minutes. Put an olive and a quarter slice of lemon (peeled) in each plate. Sprinkle with the minced parsley or dill

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	Summer shchi with potatoes		Tart Meat Solyanka